Heat a large skillet over medium-high heat. Toss chicken with 2 teaspoons of the olive oil and a generous sprinkling of salt and pepper. Add chicken thighs to hot skillet; cook, turning only once, until golden brown, 6 to 8 minutes. Transfer to a plate and set aside. Add remaining oil and then onions to the empty skillet; sautéeuntil caramel brown, 6 to 8 minutes. Stir in paprika, and then add wine; simmer for a minute or so. Add broth and return chicken thighs to skillet. Simmer until reduce by about half. Stir in sour cream; continue to simmer until sauce is thick enough to lightly coat chicken, a couple of minutes longer.

The Christian Science Monitor has assembled a diverse group of the best food bloggers out there. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences. To contact us about a blogger, click here.